Valli's estate vineyard in Gibbston is planted at 4050 vines/ha and cropped at only 1kg/vine to ensure perfect ripeness. The first vineyard in the valley to be planted in the true north-to-south direction, it maximises the amount of sunlight hours the vines receive, contributing dramatically to the uniform ripening of fruit, a critical factor in Pinot Noir quality. The vineyard soils are mainly schist derived, windblown alluvial loess. The topsoil is between .5 and 1m deep over free draining gravels that allow the vine roots to easily access water and nutrients. Gibbston, one of the coolest sub regions of Otago, has one of the slowest ripening seasons. A key factor in quality Pinot Noir from such a cool area is long hang time, that is, the amount of time the grapes are on the vine; this allows them to develop elegance and complexity of flavour. Sometimes our Gibbston Vineyard is not picked until early May.
Deep ruby-red, moderate transparency, slightly lighter on edge. The nose is softly full and enticing with complex aromas of forest floor, crushed herbs, dried hibiscus enveloping delicate spice, cherry and plum. Medium-bodied, silky on the entry with concentration, scents of cherry and young plum entwined with crushed herbs, hibiscus, liquorice, forest floor and spice. The mouthfeel is supple and silky with fine powdery tannin, lightly veiling the palate; lacy, captivating acidity carries a very long, exquisite finish. The wine is harmonious, shows depth and complexity of delicate aromas, capturing the scent of Gibbston. Match with pigeon and truffle over the next 12+ years. Fruit from Gibbston Highway, fermented with 20% whole bunches, 13% alc, aged 11 months in French oak barrels, 30% new oak. 667 dozen produced.
